Filling

Directions:

2) If using a boxed brownie mix, prepare the brownie batter according to packaged directions. Scoop 1 heaping teaspoon into each mini muffin cup. Bake for roughly 12 minutes, until top is set. Skip down to #4.

3) If using my homemade fudgy brownie recipe: preheat oven to 350F degrees. Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and stir in sugar. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Scoop 1 heaping teaspoon into each mini muffin cup. Bake in batches for roughly 12 minutes, until top is set.

4) Let brownies cool to room temperature before removing from muffin tins. The centers of the brownies should slightly fall (some of mine did and some did not). For any brownie cups whose centers did not fall, press down each center with your fingertip to create a "pool."

5) Melt the peanut butter for 45 seconds in the microwave. Stir it up and spoon about 1/2 tsp into the center of each brownie. Top with chocolate chips and peanut butter chips. Allow to cool and enjoy!

I’m making these for my April Pinterest Party with my girls! Can’t wait!!!!

Perfect! Let me know how you all like them Meghan!

OMG.. this blew my mind!! I told myself that this couldn’t be as easy as it looks but IT WAS!! I’ve been browsing through most of your recipes and everything looks so delicious. So basically, what I’m saying is, you have me.

Haha! Thanks Mara. So glad you made and loved these!

Can’t wait to make these – thinking of a Rocky Road situation on top. I do want to double check in case I am missing something (I am covertly reading the instructions while at work, ha!)….what is the 7×11 pan for?

silicone baking cups to fit the mini muffin pan would be just fine. if using standard size for a 12-count pan, the bake time will be longer.

Hi Sally! I’m interested in making these for Christmas and had a couple of questions. Can you tell me how long these will keep in a sealed container? Also, you say to use 8 ounces of chocolate. I don’t have a scale at home and was wondering if you could give me a conversion of sorts on how much chocolate to use. Thank-you So much.

Hi Jessica– chocolate is usually sold by the ounces. Usually in 4 ounce bars in the baking aisle, so just pick up two bars. I like Baker’s or Ghirardelli brands. These will last about 5 days covered tightly.

Hi Sally! Saw these and want to make these for by boyfriend’s birthday. He’s a teacher and I think it would be cute to make enough so he can bring them in for his students. I’ll make one batch with the peanut butter and one without in case there are any allergies. I do have a question: can/should you use cupcake liners with these? I’m not sure how shallow they are and if they’d be difficult to eat if they’re inside a liner.

Thank you!

Cupcake liners work! I usually don’t when making mini brownies, though. No rhyme or reason. You can use them if you’d like.

Hey, Sally. I wanted to cut the recipe in half. (I currently only have 4 oz of baking chocolate, and I also don’t want to make too much.) Since the original recipe calls for 3 eggs, should I use 1 egg or 2 eggs? Thanks!

I would use 1 whole egg and 1 egg yolk for halving this particular recipe.

SO PISSED! Everything was going perfectly well until I had to remove them from the muffin tin. I only got to successfully remove 8 out of the 24 because everything else had stuck to the pan! I greased it with non-stick cooking spray and this happened. I don’t think I’ll ever use this muffin tin again!!!